Bee Macarons
By Jessie
Updated: July 15, 2025
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By: Jessie
Updated: July 15, 2025
Rate This Recipe:
Absolutely buzzing with cuteness, these Milkybar Bee Macarons are a real showstopper. With bright yellow shells, bold black stripes, creamy Milkybar Button wings and a soft honey buttercream filling, they’re a brilliant treat to bake this Summer!
This recipe is kindly sponsored by Milkybar. I only recommend products I personally use, love and trust!
RECIPE AT A GLANCE
TASTE
Sweet white chocolate, mellow honey and a little vanilla warmth make these macarons beautifully balanced and totally delicious.
TEXTURE
Crisp outer shells give way to chewy middles and a soft, fluffy buttercream filling.
SKILL
Intermediate – piping, folding and patience are key, but they’re well worth the effort and great for practising your macaron technique.
SERVES
Makes around 35 bee macarons (depending on how consistent your piping is).
Bee Macarons Ingredients List
- Icing sugar: adds sweetness and keeps the shells smooth.
- Ground almonds: gives macarons their classic chewy texture.
- Egg whites: give the macarons an airy texture and delicate structure. For this recipe you’ll need 3 medium eggs.
- Cream of tartar: helps the egg whites whip to stable peaks.
- Caster sugar: sweetens and strengthens the macarons.
- Vanilla extract: gives the macarons a delicate, sweet flavour.
- Yellow food colouring (gel or liquid, not oil-based): for a bright buzzy bee colour.
- Honey buttercream: a simple mix of butter (or baking block), icing sugar, honey and milk.
- For the decoration: to turn the macaron shells into buzzy bees, you’ll need a black writing icing tube and a treat-sized bag of Milkybar Buttons (snapped in half for the wings).
How To Make the Macaron Shells
The first step to making these adorable bee macarons is getting the shells just right. Don’t worry – with a little patience and the right technique, you’ll have crisp tops, chewy centres and those all-important frilly feet in no time. Here’s how it’s done:
- Sift the dry ingredients (icing sugar and ground almonds) together three times. Discard any large almond bits.
2. Using an electric mixer, whisk the egg whites in a clean bowl until white and foamy.
3. Whisk in the cream of tartar. Then gradually add the caster sugar and whisk to soft peaks.
4. Add vanilla and yellow food colouring, then continue whisking until the meringue forms stiff, glossy peaks.
5. Fold in the dry ingredients in three additions using a figure-of-eight motion.
6. Keep folding until the batter is glossy and flows in thick ribbons. You should be open to draw a figure 8 without the mixture breaking.
7. Pipe 1-inch rounds onto lined trays, spacing them 2cm apart. Tap trays to release air bubbles and rest the shells for 1 hour until dry to the touch.
8. Bake at 120°C fan (140°C conventional) for 15–20 minutes, turning halfway. They’re done when firm and no longer wobbly at the base. Cool completely before gently removing them from the baking paper.
Fill and Decorate the Bee Macarons
Now for the fun part – turning your macaron shells into buzzing little bees!
- Start by making the honey buttercream. Beat the baking block (or butter) until it’s soft and fluffy, then add the icing sugar, honey and a splash of milk. Mix until it’s smooth, creamy and easy to pipe. Spoon it into a piping bag with a round nozzle, and you’re ready to go.
2. Use the black writing icing to pipe on those iconic bee stripes and two tiny dots for eyes onto half of the macaron shells.
3. Carefully snap some Milkybar Buttons in half and press them into the top of each shell to make the wings – so cute!
4. Pipe a little swirl of honey buttercream onto the plain macaron halves, then gently sandwich them with your decorated tops.
Recipe F&Q’s
Yes – baked macaron shells can be stored in an airtight container for up to 3 days.
Gel or liquid colouring works best for macarons. Avoid oil-based colouring – it interferes with the meringue and can cause flat shells.
Cracks usually mean the shells didn’t rest long enough. Make sure they form a dry skin before baking, and don’t skip the step of tapping the tray to release air bubbles.
Hollows can happen if the oven temperature is too high or the meringue is over-whipped. Stick to 120°C fan and aim for glossy stiff peaks. The meringue is ready when you can hold the bowl over your head and it stay’s put – good luck!
Try popping the tray back in for 2–3 more minutes, then let them cool completely before attempting to remove them. Use a metal icing spatula to run underneath the macarons to help them lift off.
THE FINAL FLOURISH
Want to show off your Bee Macarons in style?
These are my go-to items for plating, serving, and stashing the leftovers (if there are any).
Storage: Pop your bee macarons in an airtight container and keep them in the fridge. This helps maintain their texture and keeps the buttercream fresh.
Bee Macarons
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Print Pin Rate this RecipeIngredients
For the macaron shells:
- 100 grams Icing sugar
- 100 grams Ground almonds
- 100 grams Egg whites approx. 3 medium eggs
- 0.5 teaspoon Cream of tartar
- 100 grams Caster sugar
- 1 teaspoon Vanilla extract
- Yellow food colouring gel or liquid (not oil-based!)
For the honey buttercream filling:
- 75 grams Unsalted butter or baking block room temperature
- 150 grams Icing sugar
- 1 teaspoon Honey
- 1 tablespoon Milk
For the bee decoration:
- Black writing icing tube
- 30 grams Milkybar Buttons I used one treat-sized bag of buttons
Instructions
Start by making the macaron shells:
- Sift the icing sugar and ground almonds together three times over into a medium bowl. If any large almond bits remain in the sieve, discard them (don’t force them through). Set aside.100 grams Icing sugar, 100 grams Ground almonds
- Place the egg whites in a very clean mixing bowl – any grease or yolk will prevent them from whipping properly. Whisk on medium speed until they become foamy and white (~3 minutes).100 grams Egg whites
- Add the cream of tartar and whisk to combine. Then begin adding the caster sugar 1 tablespoon at a time, whisking continuously. This gradual approach helps stabilise the meringue. Once all the sugar has been added, turn the speed up to high and continue whisking until you reach soft peaks (~5 minutes). The meringue should form peaks that just droop at the tip.0.5 teaspoon Cream of tartar, 100 grams Caster sugar
- Add the vanilla extract and a few drops of yellow food colouring (start small—you can always add more). Continue whisking until you reach very stiff peaks (~5 minutes). The meringue should be glossy and hold its peak firmly when the whisk is lifted.1 teaspoon Vanilla extract, Yellow food colouring
- Add one-third of the sifted dry ingredients to the meringue. Using a silicone spatula, gently fold it through by scraping around the bowl and cutting through the centre in a figure-of-eight motion. Repeat with the next third, and then the final third. Keep folding until the mixture flows off the spatula in a slow, thick ribbon-like consistency. You should be able to draw a figure 8 with the mixture dripping off your spatula without it breaking.
- Transfer the mixture to a piping bag fitted with a round nozzle (or snip a medium hole if not using a tip). Pipe 1-inch rounds onto a baking tray lined with baking paper. Space them at least 2cm apart. Tap the tray firmly on the worktop a few times to release air bubbles and use a toothpick to pop any that rise to the surface.
- Leave the piped shells to rest at room temperature for at least 1 hour, or until they’re no longer tacky to the touch. A dry skin should form – this helps the macarons rise evenly in the oven without cracking.
- Preheat the oven to 120°C fan (140°C conventional). Bake the macarons on the middle shelf for 15-20 minutes, turning the tray halfway if needed. The macarons are ready when they’ve developed “feet” (the frilly base) and are sturdy when lightly pressed. If the base moves at all, bake for a further 2 minutes and check again. Leave to cool completely. Then use an icing spatula or knife to scrape the shells away from the baking paper.
Make the honey buttercream:
- Beat the butter until soft and fluffy.75 grams Unsalted butter or baking block
- Add the icing sugar, honey and milk. Beat well until the buttercream is smooth and combined.150 grams Icing sugar, 1 teaspoon Honey, 1 tablespoon Milk
- Spoon the buttercream into a piping bag fitted with a round piping nozzle.
Decorate the bee macarons:
- Use the black writing icing to pipe stripes across half of the macaron shells, then add two small dots for the bees’ eyes.Black writing icing tube
- Snap the Milkybar buttons in half and gently press them into the striped shells to create wings.30 grams Milkybar Buttons
- Pipe a swirl of honey buttercream onto the plain macaron shells, then sandwich with the decorated tops to complete your bee macarons. Enjoy!
